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This flavorful dish of beef tenderloin medallions with a Marsala wine and mushroom sauce can be easily whipped together in just over 30 minutes.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.
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Pork cube steaks are coated in seasoned bread crumbs, fried to a golden brown, then baked with sauteed mushrooms in a delicious sour cream, broth, and cream of chicken soup sauce.
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Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese.
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This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
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Large shrimp sauteed with asparagus, flavored with ginger, soy sauce and sherry.
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Millet flour, cornmeal, and rice flour are used in this gluten-free cornbread that is light, fluffy, and a little crumbly.
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These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.
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These filled pancakes are served during Russia's Pancake Week (Maslenitsa) celebration before Lent begins. Traditionally they're filled with caviar, jam, sour cream, or mushroom filling.
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Caramel pretzel brownies are a breeze when made with brownie mix, caramels, chopped pretzels, chocolate chips, and toffee bits.
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A delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish.